The processing of corn food companies seeds yields starch, oil, flour, also in the our kitchen a corn cob can change its shape and consistency by transforming itself … into chips free of flour, nuts, dairy products, eggs … and … croutons free from nuts, gluten, dairy products, yeasts, eggs…but… rich in flavor.
Corn is rich in fiber, antioxidants vitamins A and C but does not have the vitamins of group B and as vitamin PP is not readily available, it is good to accompany it with other foods so as to have a balanced meal.
These two recipes can accompany vegetables, fish and meat making each dish complete:
Corn chipsChips can be made with any type of vegetable, they are delicious crunchy and not just fried. Ingredients for 70 chips:
How to prepare the chips:Blend all the ingredients, except the chia seeds and herbs, in a blender or food processor. Add the chia seeds and the dried and amalgamated herbs. Transfer to a bowl and let stand 5 minutes to work the chia seeds that will thicken the dough, making it workable. Cover a baking tray with lightly oiled parchment paper. Spread the dough with a spatula on parchment paper, cover with another sheet of parchment paper and gently spread the chips with a rolling pin up to 3 mm thick, clean the edges and with the knife hatch the chips in the desired shape and size. Bake the dough between 2 two sheets of parchment paper at 160 ° C in the “ventilated oven” mode for 30 minutes (remember that every home oven is a world always check). After 30 minutes, you can remove the top sheet of parchment paper by uncovering the dough. With the help of a knife, divide the chips following the dotted lines previously. Put the split chips back in the oven, always at 160 ° C, again for 2⇒3 minutes, checking them on sight, they will become more golden and crispy. |
Corn croutonsThe croutons accompany each type of ingredient and can be enjoyed at any time with an aperitif, as an appetizer, with a salad…. Ingrediens for 45 croutons:
How to prepare croutons:Lightly grease a baking tray or cover it with parchment paper. Chop the flax seeds intermittently, so as not to overheat them, pour them into a small bowl. Chop the corn with the water, oil, vinegar, salt and pour it into a large bowl, add the rice flour, flax seeds, the mix of herbs and mix until a uniform mixture is obtained. Let the dough rest so that flax seeds can absorb the liquids present. Spread the dough with a spatula on parchment paper, cover the dough with another sheet of parchment paper and gently roll it out with a rolling pin until you get a sheet of 1 cm thick. Bake and cook between two sheets of parchment paper at 160 ° C “fan mode”, for 60 minutes (remember that every home oven is a world always check). Remove the sheet from the oven, cut them into the desired shape(I divided the dough into small rectangles of 2 X 3 centimeters approximately), put them back in the oven to brown for a few more minutes, you decide when you want them externally crispy, ( put them in the oven again for about 3 minutes, they were slightly crunchy on the outside and still soft on the inside). |
clibi 